Tuesday, October 12, 2010

Guilt-Free Banana Bread

I love banana bread, but I find that it is often overly-filled with either butter or oil. I know that fat equals flavour, but in this case, I have to make an exception. This cake is so tasty that I've stopped making any other versions.

You will need the following ingredients:
1 & 1/8 Cups (9 oz) flour 
1/2 Cup granulated sugar 
1/4 teaspoon salt
1 teaspoon baking soda
1/2 teaspoon baking powder

1/4 teaspoon pumpkin pie spice (If you don't have any pumpkin pie spice, equal parts of cinnamon and nutmeg will do)
1 Container (100 mL) PC Unsweetened “Just Apples”  
1 egg
1/2 Cup milk
1 teaspoon vanilla 

2 over-ripened, mashed bananas
3/4 Cup walnuts (optional)

As stated above, you will require over-ripened bananas for this recipe. I keep blackened bananas in the freezer, specifically for this use. It gives me something to do with the browned fruit at the end of the week, instead of tossing them in the bin. Just thaw them outside, in the fridge or under warm water before using.

Mix together all of your dry ingredients, except the chopped walnuts.

Literally, dump in all of your wet ingredients, directly on top of the dry ones.

I like to use a potato masher to blend the ingredients to the consistency shown below:

At this point, you may add the walnuts if you wish. In any case, they can be omitted.

Place the batter in a cake tin and bake it for approximately 40 minutes at 350°F.

Note that individual ovens may vary, so you may need to adjust the baking time. The banana bread should look like the picture below when done.

Enjoy as much as you like, as this moist and yummy banana bread has no added fat!

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